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Preheat the oven to 400° F and spray a large baking sheet with non-stick cooking spray.
In a large bowl, mix together the sausage, beef, egg, 2 of the garlic cloves, the onion, ¼ cup of the parmesan, the parsley, breadcrumbs, salt, and pepper. Gently fold the mixture together, making sure not to overwork the meat.
Using about 1 tablespoon as your size guideline, form the mixture into equal-size meatballs and place them on the prepared baking sheet. Bake until the meatballs are lightly golden-brown, about 10 minutes.
In a large stock-pot or Dutch oven over medium-low heat, add the olive oil and swirl to coat the pan. Add the remaining garlic, leeks, fennel, and red pepper flakes and season with salt and pepper. Sauté until the leeks and fennel have softened, about 5 minutes. Pour in the white wine and broth and add the parmesan rind. Bring the mixture to a boil. Add in the pasta, lower the heat to medium-low, cover the pot, and cook until the pasta is tender about 6-8 minutes.
Stir in the meatballs, beans, and escarole. Cook until the beans are heated through and the escarole has wilted about 5 minutes. Season to taste with additional salt and pepper, remove the parmesan rind, and then divide the soup among bowls.
Garnish with the remaining grated parmesan and fennel fronds and serve hot with crusty bread.